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Tag: eggs

15
Jul
2016

Cowboys, Caviar, Casseroles and Cocktails

categories: Cheese, Chilli, Chocolate, Cocktail, Corn, Eggs, Kahlua, Salad, Vodka

Dear readers

I had such high hopes for this post. Then they were totally dashed by a twist of fate that…well…I guess if I’d seen it coming it wouldn’t be a twist would it? But I’m jumping ahead of myself. First, I was totally delighted when Greg from Recipes4Rebels asked if I would join in a cookalong for Cowboy Day! This event occurs on the fourth Saturday of July each year and is celebrated all over the world!

Obviously, this is not the fourth Saturday in July, however, as I will be sunning myself on the beach at Sanur in Bali that day, with Greg’s blessing I am posting my ventures into Cowboy Cookin’ early! And it’s a three course meal y’all. (Because 1 that’s how cowboy’s talk and 2 cocktails are a course aren’t they? This one is almost a meal! But again, getting ahead of myself!)

So now onto my foiled grand plans. My idea was that I would find a cocktail called a Bali Cowboy – possibly a more tropical version of this cowboy cocktail and I would make it for my post and then, on the day itself, I would tweet another picture of me in Bali with with my Bali Cowboy and it would in a glass as big as my head and it would be blue and loaded with umbrellas and pineapple wedges and all the other tropical cocktail paraphenalia.

A quick google soon showed me that there is such a thing as a Bali Cowboy. It is NOT a cocktail. Turns out that a Bali Cowboy is a male prostitute who hangs around Kuta Beach willing to sell his services to any rich (ie all) Western women who care to pay for them. So, whilst I’m not 100% ruling out a photo of me with a Bali Cowboy on Cowboy Day, the likelihood of it happening has dropped significantly!

So, new ideas had to be found. Starting with some caviar. Because we’re classy cowboys! It’s Cowboy Caviar of courseWhere has this salad / dip been all my life? If this is what cowboys eat, then I want to be a cowboy. It’s all kinds of beans and corn and tomatoes and avocado . Truly delicious! I loved this!

So, for the second course, I went straight to the top. And by that I mean Mr John Wayne himself.

Turns out The Duke and I share a love of eggs, cheese and chillies. Now, just one thing about the John Wayne casserole…. To my mind, when you combine egg yolks to beaten egg whites with other stuff, in this instance cheese and chilli and you them put that in an oven and cook until it’s all puffed up and golden, that’s not so much a casserole as a soufflé.

You be the judge:

I’ll sit quietly over here and let my case speak for itself.

By the way, cooking this for an hour would be way too much. You are seeing about 35 minutes and I think it was over. I would cook this…half an hour max. Also, the tomato didn’t do much. I would actually leave it out and cook this for 20 minutes total.

The ~~soufflé~~ casserole was good but I think I was so blown away by the Cowboy Caviar that it kind of paled by comparison. I will definitely make it again though!

And now for my grand Cowboy finale, I am turning to to person who started all of this, yep, Greg. This cocktail /dessert is A-MAZING! So, so good. Cowboys and cowgirls, can I present, the Giant Martini!

There is no other word for this but absolutely divine! The giant in the Giant Martini doesn’t refer t to it’s size (but you could scale it up very easily) but to the fact that it was created on the set of Giant by Liz Taylor and Rock Hudson.

Git along little doggie, this cocktail is all mine!

And you too!

Ah yes, Greg’s site on the PC, a cocktail in front of me and The A-Z of Cooking behind it. Just a regular day round these parts!

Many, many thanks to Greg, this was so much fun! Thank you so much for including me! I always say this but you hear so much about the internet being a a horrible vicious place, I am always delighted and totally honoured to make new friends, like Greg, on here.

Ok, I’ve gotta go, 5:30am start tomorrow! But I’m loving and leaving you with some some super rhinestone cowboy singing!

Find out all about the Cowboy Day Cook A Long here. Hopefully my attempts will inspire you to bigger and better things on the day!

The recipe for Cowboy Caviar I used came from Cookie and Kate.

The Giant Martini recipe is here.

Kiss me and smile for me, I’ll be back here in a couple of weeks but if you can’t smile without me, I’ll be tweeting and instagramming from Bali throughout.

Loving you, leaving you, now!

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04
Nov
2015

Vincent Price’s Buckingham Eggs Jaffle

categories: 1960's recipes, Anchovies, Bread, Breakfast, Brunch, Cheese, Eggs, Jaffle

You made a what???

For for those of you who are already totally confused, let me explain. A Jaffle is an Australian term for a toasted sandwich. And it is a much loved food for breakfast, brunch, lunch, afternoon tea, dinner, supper, a midnight snack or any of the times inbetween.

And I made one based on Vincent Price’s Buckingham Eggs. And it was very good!

Like I guess many of my generation, the first real inkling I had of Vincent Price was as the voice in Thriller….

I had no idea he could not only cook, but cook like a boss, until I started blogging. It’s one of the reasons why I am so excited that the 50th edition of Vincent and Mary Price’s A Treasury of Great Recipes is about to be released. And I am reliably informed by Jenny of Silver Screen Suppers that, in her view, it is the best cookbook ever written! And Jenny knows her stuff!!!

Only a few more sleeps ’til that happens but first, Jenny invited her blogging pals to take part in a cookalong with some of Vincent and Mary’s recipes.

I hadn’t really intended on making the Buckingham Eggs for the cookalong . I was totally primed to make Vincent Price’s Champagne Chicken but, it was only 10:00am. Possibly a little too early for a roast dinner. But I was hungry and a jaffle seemed like the perfect thing to tide me over til dinner time. A quick glance at the fridge revealed eggs, cheese and anchovies. I had a thought process that went something like this:

You could make the Buckingham Eggs
But I want a jaffle
The Buckingham Eggs sound really good.
So does a jaffle.
Anchovy and Mustard butter…-
Egg and Cheese Jaffle
Hmm…what if we…
I like where you are going with this

And thus the Buckingham Eggs Jaffle was born. I’m sure neither Jenny or Vincent would disapprove of my tweaking the recipe slightly to satisfy both the devil and the angel on my shoulder! For the purists, here is a link to the original recipe as cooked by Jenny:

Buckingham Eggs

For my version make an English mustard and anchovy butter. I could not find any anchovy paste so I mushed up an anchovy. The mustard adds some heat and makes it a beautiful colour!I could just eat this on toast forever and be totally content!

But, wait, there’s more!

Eggs and cream and cheese and onions. I meant to add some Worchestershire Sauce but I totally forgot! Oh well, all the more reason to make it again next Sunday!

Now, add the onions to the egg mixture and scramble them really lightly. You need them to thicken up but still be quite moist as they will continue to cook once they are in the jaffle iron.

Now, butter both sides of the bread (if you’re feeling decadent ) or the one side if not. Place the buttered sides on the surface of the jaffle iron. This is important otherwise your bread will stick like crazy. Place the cheese on one side and the thickened egg mixture on the other side.

Fold The Iron over. Trim any bits of bread hanging out of the iron and place over a low heat.

The only tricky bit is that once the iron is closed you have no way of telling how much the inside has cooked unless you open it up and have a little peek. Make sure you turn it over at least once so both sides get toasty. As a general rule, once the outside is a dark golden colour, the inside will be perfect. This is the colour you are aiming for:

At the risk of sounding a bit hippy dippy, when cooked like this, the egg and cream mixture and the cheese become one in a gorgeous creamy melange. This is surrounded by crispy, salty, slightly spicy bread…..OMGZ delicious.

This made a super brunch, but if darkness is falling across the land and the midnight hour is close at hand, this would also make a super late night snack!

A massive thanks to Jenny for including me and to Vincent and Mary Price for the recipe.

For all the deets on the cookbook launch and activities around it, click any (ALL) of the links below:

Vincent Price Treasury Cookalong with Silver Screen Suppers

Vincent Price Legacy Tour – for details of celebratory events in the UK

Amazon Page for the 50th Edition of A Treasury of Great Recipes

Treasury of Great Recipes Facebook page

Silver Screen Suppers Facebook page

Champagne chicken up next! Stay tuned….

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06
Sep
2015

Oeufs A La Cantalienne & Greens with Horseradish Dressing

categories: Eggs, France, Salad, Salad Dressing

What do you do when, you are about 30 seconds away from your front door and realise that you have left two essential ingredients for your planned dinner in the fridge at work?

First, swear.

A lot.

Then drum up an emergency supper of Oeufs a La Cantilienne and serve that with a Salad of Bitter Greens with Horseradish Dressing!

Happy days!

How eight hours can change you. I started the day off being super organised! For dinner, I had planned to celebrate Meatless Monday by making the cauliflower and chickpea “meat” balls from the Meatball book which is our latest selection from the Tasty Reads book club. I’d read the recipe that morning and realised I was short a few ingredients – namely basil and parsley for the green sauce which was going to accompany the meatballs.

I had tasted this green sauce on a visit to the Meatball and Wine Bar and it is SENSATIONAL. As far as I was concerned, no green sauce, no non-meatballs. You can kind of see the sauce in this picture. The man in the street looks pretty taken by them too!

But I digress. We’ll get to the meatball book in due course. Today is all about the eggs. And the cheese and the horseradish dressing.

Anyway, back to my super-organised morning, I was early that day so I stopped in at the supermarket beside the station and bought my herbs. And stored them in the work fridge for the day.

Where they stayed.

What to do? I wasn’t going back to get them. So, another dinner needed to be pulled out of the ingredients I had in the fridge and the pantry.

Now I ‘m going to let you in on a secret. I actually had the ingredients for a very posh and trés français version of the Oeufs a La Cantalienne. Because I plan my food within an inch of my life it was on my menu plan for later in the week. But you could also make a perfectly delicious version of this from ingredients you are likely to have in your fridge. It’s a great emergency meal!

So what are Oeufs a La Cantalienne? It’s a French Baked Cheesy Eggs. The version I was going to make had duck eggs, comté cheese and créme fraiche. But it would be equally delish with normal eggs, cheddar or swiss (gruyere) cheese and cream or sour cream. Of course the flavour will be slightly different with each variation but hey, it will all be good!!!

What’s more, these will be on the table in about 20 minutes. Just enough time for you to pour yourself a glass of vino and make your Bitter Greens Salad with Horseradish Dressing.

And you know. Eggs, cheese and cream. That’s never going to be bad. About 12 minutes in the oven is about perfect. I got a bit distracted by ~~a reality cooking show on the telly~~ something really important and end up cooking mine for about a quarter of an hour but in another plus, this recipe is pretty forgiving!

The bitter green salad with horseradish salad is a perfect accompaniment to this. I used rocket (arugula), kale, spinach and radicchio in mine but whatever greens you have in your fridge will be fine. This is not a meal to be too precious about!

The horseradish dressing is….OMG…just make it. Make it now!!! So good. So, so good. I have made this salad, or versions of it about a million times since – with eggs, avocado, steamed beans and broccoli, grilled salmon…and everytime it has been amazing. It’s my new favourite thing.

And, in a reversal of the initial dilemma of leaving things at work, there was a morning when when I got to work and realised I had left the horseradish dressing for my salad in the fridge at home. Well, there was no eating the salad without the dressing, I kept it in the fridge, bought my lunch and brought the dressing in the next day! That’s how good this dressing is. If it wasn’t totally unseemly, I would be licking it off the spoon. (I totally did that when no one was looking).

Oh, and when I finally made the non-meatballs? Total let down. The green sauce was pretty good but the balls were like the worst falafel I’ve ever eaten.

I should have just made more eggs!

Oeufs A La Cantalienne And Bitter Greens With Horseradish Dressing

Print Recipe

A great emergency supper. The Oeufs A La Cantalienne can be made as fancy or as simple as you like and the salad has quickly become a firm favourite!

Author: Taryn Fryer

Ingredients

Scale

For the Oeufs A La Cantalienne

2 duck eggs //eggs
30g Comté cheese//sharp cheddar//gruyere
1 tbsp crème fraiche //sour cream //cream
pinch of nutmeg (optional)
For the Bitter Greens Salad
2 tbsp mixed toasted seeds – I used pepitas, sunflower seeds and flax seeds
2 cups bitter greens – I used rocket (arugula), kale, spinach and radicchio
1/2 red onion thinly sliced

For the Dressing

3 tbsp creme fraiche
2 tbsp fresh grated horseradish or 1 tbsp prepared horseradish
1 tbsp champagne or white wine vinegar

Cook Mode Prevent your screen from going dark

Instructions

For the Ouefs A La Cantalienne

Preheat oven to 220°C.
Grate the cheese and scatter half over the base of a buttered individual baking dish.
Separate the eggs, keeping yolks intact.
Whisk whites to soft peaks. Season with salt, pepper and nutmeg.
Fold in the remaining cheese.
Pour mixture into the baking dishes and make an indentation in the middle of mixture.
Place an egg yolk in each indentation.
Add a 1/2 tbsp of crème fraiche by the side of each yolk.
Bake for 10 minutes or until golden and set.

For the Salad

Toss the greens and onion together.
Whisk the crème fraiche, horseradish and vinegar together until smooth.
Just before serving, toss through the greens and onion.
Top with the toasted seeds.

Notes

The dressing will make much more than you need for one salad. You’ll want to use the extra on everything you eat over the next week!
If you are making this for more than 2 people you can cook it in one large baking dish, you might just have to adjust the cooking time to be a bit longer.

Nutrition

Serving Size: 2

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30
Jul
2015

MFCB 8 – The Neapolitan Omelette

categories: 1970's food, 1970's recipes, Eggs, Margaret Fulton Cookbook, Omelette, Pasta

Now, this one really has me bamboozled.

My first reaction was “That’s one of the dumbest things I ever heard of. Who puts spaghetti into an omelette?”

But then, I started thinking…what if you replaced the tomato puree with bacon? Would you get something like a reverse carbonara? What if you added fresh tomato? And mushrooms?

Might the Neapolitan Omelette not become something utterly delicious?

I’m throwing this one over to you in a couple of ways.

You can cook it and let me know.

Or you can comment and let me know if you want me to cook it when I get home.

Or both…

Comment, send photo’s if you decide to make it and we’ll decide if this is a lost classic or if it should have been left in the 1970’s.

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28
Jul
2015

The Margaret Fulton Cookbook 7 – Omelettes

categories: 1970's food, Eggs, Margaret Fulton Cookbook, Omelette

Many a good cook’s reputation has been built on the ability to make an omelette.

– Margaret Fulton

Many a photographer’s reputation was ruined by putting feathers in an already overcrowded photo of an omelette.

Gross. And unhygenic.

In contrast, the modern photo tips a wink to the Elizabeth David classic “An Omelette and a Glass of Wine”.

Gorgeous.

Here’s the recipe

Enjoy!

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Tag: eggs

Oeufs A La Cantalienne And Bitter Greens With Horseradish Dressing

Ingredients

For the Oeufs A La Cantalienne

For the Dressing

Instructions

For the Ouefs A La Cantalienne

For the Salad

Notes

Nutrition

Related articlesShould you stick to the recipe?

Related articles Should you stick to the recipe?